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Recipe: Hearty Instant Pot Carnitas

By Jessica Tong, RD on November 11 2019 | Nutrition & Recipes

This recipe, created by Jessica Tong, Registered Dietitian and Nutrition Consultant at Medisys, is super comforting for the winter months. Definitely a crowd-pleaser. 



  • 2 lbs pork shoulder, cut into 2-inch chunks
  • 1/2 cup chicken stock
  • 1/2 head garlic, peeled, minced
  • 1/4 cup fresh orange juice
  • 1/8 cup fresh lime juice
  • 1/2 teaspoon ground cumin
  • 2 teaspoons salt
  • 1/4 teaspoon freshly-cracked black pepper
  • 2 bay leaves




  1. Add all ingredients into Instant Pot and cook at high pressure for 30 minutes
  2. Slow release the pressure nozzle 
  3. Remove from pot and transfer to baking sheet
  4. Shred meat with two forks
  5. Add 1/3 of juices to the baking sheet
  6. Broil on high in oven for 3 minutes, toss meat, broil for another 3 minutes until crisp
  7. Serve in whole grain tortilla shells with guacamole, sautéed onions, fresh tomato salsa, and shredded cheese​

Download the recipe booklet